Kings Cake 2

I previously did an entire episode on King's Cake. This one offers tips from the McKinney Franchisee who is the queen of King Cake sales. The cakes have a baby inside and are shaped like a big huge donut.  For King Cakes, we frost than add the colored sugars of yellow, purple and green.  The colors signify yellow/gold for power, green for justice and purple for faith.  We use a pastry style sweet dough, which is rich and dense.  Not really cake like more bread like in texture.      ½ cup of honey 3 cups of white flour bread flour 1 cup of whole wheat flour bread flour 1Tablespoon of salt 1 Tablespoon of vanilla 2 Eggs ¼ cup of butter softened 2 packages of yeast or 1 ¾ Tablespoon of dried yeast. 1 ½ cups of milk warmed   Make the dough into a long rope like shape much like you would for a baguette.  Flatten out the roll, and put brown sugar and a cinnamon mixture in the middle.    1 cup of brown sugar 1 Tablespoon of cinnamon   Bake for approximately 30-35 minutes until the bread reaches 180 degrees.     With a pastry brush, paint on a layer of powdered sugar and water. 1 cup of powdered sugar Add a tablespoon of water at a time to get a runny pancake batter consistency. The frosting is thin and used to help the colored sugars stick to the loaf.  Sprinkle each segment liberally with yellow, green and then purple sugars.   You alternate each color.    Colored sugar.  Place a cup of white sugar into a plastic bag and add a drop or two of food color.  Seal the bag shut and shake the bag until the color is evenly distributed.  Keep adding food color if needed to get the desired brightness.      Place the sheet in the middle of the pre-heated oven for 30-35 minutes.  Check to see if the loaf has baked long enough by taking the temperature of the dough in the middle of the loaf, and it should reach 180 degrees.  Place on a wire rack and let cool for 15-20 minutes before frosting and adding the sugars.  

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